Roast pumpkin and ricotta ravioli

Roast pumpkin and ricotta ravioli


This beautiful roast pumpkin and ricotta ravioli is ideal for lunch or dinner.

The ingredient of Roast pumpkin and ricotta ravioli

  1. 1/2 small (about 750g) butternut pumpkin, peeled, seeded, cut into 3cm pieces
  2. 1/2 cup walnuts
  3. 100g ricotta, crumbled
  4. 1 egg, separated
  5. Pinch of ground nutmeg
  6. 4 (180g) fresh lasagne sheets (see tip)
  7. 60g butter
  8. 1/3 cup sage leaves
  9. 1/4 cup grated parmesan (or vegetarian hard cheese)
  10. Coles brand Australian extra virgin olive oil spray

The instruction how to make Roast pumpkin and ricotta ravioli

  1. Preheat oven to 200u00b0C or 180u00b0C fan. Spread pumpkin over a lined tray. Spray with oil. Roast for 30 mins or until tender and golden. Cool. Roast the walnuts on a tray for 4 mins or until toasted. Cool, then chop.
  2. Mash the pumpkin in a bowl. Stir in the ricotta, egg yolk and nutmeg. Season.
  3. Lightly whisk egg white in a bowl. Cut each lasagne sheet into thirds crossways, then halve each piece crossways to make 24 pieces. Lay out 12 pieces on a clean work surface. Divide filling between the pieces, making a flat 4cm-wide pile in the centre of each. Brush the edges with egg white. Place remaining pieces on top, expelling as much air as possible. Press to seal.
  4. Bring a large deep frying pan of water to the boil over high heat. Cook the ravioli, in 3-4 batches, for 5-6 mins or until tender. Use a slotted spoon to transfer to a tray lined with baking paper and cover loosely with foil.
  5. Cook the butter in a frying pan over medium heat for 2 mins or until just starting to brown. Add the sage and cook for a further 30 secs or until the butter browns. Divide the ravioli among dishes. Drizzle with the butter mixture. Sprinkle with walnuts and parmesan.

Nutritions of Roast pumpkin and ricotta ravioli



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